Greek Farro Salad
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Greek
This fresh and healthy farro salad is full of bold Greek flavors! You’ll have plenty of time to prepare the ingredients while the farro cooks. Recipe yields 4 servings.
Scale
Ingredients
Salad
- 1 cup dried farro, rinsed
- 5 cups lightly packed arugula (if it’s not baby arugula, you might want to give it a few chops to break it into smaller pieces)
- 1 can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
- 1 large cucumber (about 3/4 pound), seeded and chopped (to yield about 1 1/2 cups chopped cucumber)
- 1 cup chopped roasted red bell pepper, homemade or jarred
- 20 kalamata olives, sliced into thin rounds (about 1/2 cup)
- 1/2 cup feta cheese, crumbled
- 1/2 cup chopped flat-leaf parsley
- 1/4 teaspoon salt
Dressing
- 1/3 cup olive oil
- 2 to 3 tablespoons fresh lemon juice, to taste
- 2 teaspoons honey or maple syrup
- 2 garlic cloves, pressed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper, to taste
Instructions
- To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
- Meanwhile, in a large serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives and parsley.
- In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
- Add the warm farro to the serving bowl and drizzle in the remaining dressing. Toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.
Notes
Recipe adapted from my Arugula, Carrot and Chickpea Salad with Wheat Berries.
Make it dairy free/vegan: Omit the feta. You might want to add more olives to make up for the feta’s salty punch. Vegans, use maple syrup or agave nectar instead of the honey.
Make it gluten free: Cook up 1 cup quinoa instead of the wheat berries (here’s how to cook it).
Storage suggestions: This salad will keep well for up to a couple of days in the refrigerator, covered.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Recipe from Cookie and Kate: https://cookieandkate.com/greek-farro-salad-recipe/